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1
Cook lasagne pasta according to package directions for al dente.
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2
(In fact it should be even a bit firmer than al dente.)
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3
Drain well and separate each strip of lasagne placing the strips on wax paper to avoid the pasta from sticking to itself while it cools.
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4
Brown ground round in a sauce pan.
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5
When browned, add tomato sauce and simmer together for about 10 minutes.
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6
Set aside.
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7
Mix together all the ingredients of the filling until all items are well blended.
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8
Cover the bottom of a 9x13-inch baking pan with about 1/2 cup of the ragu.
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9
Spread around the bottom of the pan evenly.
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10
Place a layer of lasagne pasta on top of the sauce, overlapping the edges just slightly.
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11
Spread about 1/3 of the cheese mixture over the pasta.
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12
Then spread about 2/3 cup of the sauce over the cheese mixture.
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13
Place another layer of pasta on top of the sauce, and repeat the above, ending with a layer of pasta.
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14
Spread another 2/3 cup of sauce on this top layer and sprinkle with grated parmesan cheese.
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15
Bake, covered with foil, in a preheated 350F for about 30-40 minutes.
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16
Remove foil and continue to bake for about 10 minutes more.
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17
Allow the lasagne to sit for at least 20 minutes before cutting and serving.
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18
Serve with additional sauce and parmesan cheese.
